Apricot Fruit Bread

May marks the beginning of the apricot harvesting season. What better way to celebrate than with a delicious gluten-free apricot fruit bread recipe made with brown rice flour?

Nutrients in apricots can help protect the heart and eyes. They’re also rich in dietary fiber and beta-carotene  which helps to prevent heart disease, among others.

Rice flour is high in protein and is rich in B vitamins. It is also packed with nutrients such as calcium and zinc along with dietary fiber. Dietary fiber has been shown to lower cholesterol, improve blood sugar levels, and promote regular bowel movements.

INGREDIENTS:

  • 1 1/4 cup plain nonfat yogurt
  • 1 organic egg
  • 1 cup apricot conserves (fruit juice sweetened)
  • 2 cups brown rice flour
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice & 1tsp ground nutmeg (optional)
  • 1 1/4 tsp baking soda
  • 1 cup chopped, dried, unsulfured apricots
  • 1/2 cup currants
  • 1/2 cup dried cranberries

DIRECTIONS:

  1. Grease a standard-size loaf pan and preheat your oven to 350F degrees
  2. In a medium-size bowl, combine the yogurt, egg and jam.
  3. Add flour, spices, and baking soda and stir until your batter is evenly moist.
  4. If the consistency feels too thick you can add a few drops of water or vanilla soy milk to the mixture.
  5. Fold in apricots, currants and cranberries.
  6. Pour your batter into your greased loaf pan and bake for 50-60 minutes or until a tooth pick inserted into centre comes out clean.

Remember…

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